4 medium/large fluffy potatoes, e.g. Maris Piper or King Edward
1 tablespoon oil
For the Prawn and Avocado Salad:
½ x 80g bag watercress or rocket leaves
2 spring onions, finely chopped
½ red pepper, deseeded and finely diced
1 medium avocado, peeled and roughly chopped,
100g cooked, peeled tiger prawns
For the dressing:
2 tablespoons olive or rapeseed oil
Zest and juice of 1 lemon
½ teaspoon Dijon mustard (optional)
2 tablespoons freshly chopped parsley
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Turkey Bubble and Squeak with Crisp Ham Shards
This delicious recipe is perfect for using up leftover roast turkey after Christmas! Perfect when served with a runny poached egg.
An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?